Baked Persian Rice

• 1 1/2 cups short-grain rice
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup onion, finely chopped
• 3 garlic cloves, peeled and minced
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 (14 ounce) can low sodium chicken broth
• 1/2 cup water

1. Soak rice to cover for 1 hour; drain through a strainer.
2. Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
3. Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
4. Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
5. Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.

shortgrain rice, olive oil, butter, onion, garlic, ground cardamom, ground nutmeg, kosher salt, chicken broth, water

Taken from www.food.com/recipe/baked-persian-rice-115645 (may not work)